Slow Cooker Honey Teriyaki Chicken and Rice

• 1.36 kg boneless skinless chicken thighs
• 75 g soy sauce
• 30 g dark soy sauce
• 80 g honey
• 60 g mirin
• 30 g ginger paste
• 15 g garlic paste
• 3 tablespoons cornflour
• 4 tablespoons cold water
• 480 g short-grain or sushi rice
• 2 spring onions
• sesame seeds, to taste
• 100 g low-fat mayonnaise
• 100 g 0% Greek yoghurt
• 75 g sriracha
• salt, to taste
• black pepper, to taste
• garlic powder, to taste
• milk

Preparation

1. Step 1

   0:10
   Place the boneless skinless chicken thighs in the slow cooker along with the soy sauce, dark soy sauce, honey, mirin, ginger paste and garlic paste. Mix everything together.
2. Step 2 · 15-20 minutes

   0:22
   Mix the cornflour with the cold water to make a slurry. Stir it into the slow cooker, then leave uncovered for 15-20 minutes to thicken the sauce.
3. Step 3 · 4-5 hours

   0:24
   Cook on high for 4-5 hours or on low for 5+ hours until the chicken is cooked through and tender.
4. Step 4

   0:48
   Cook the rice according to packet instructions. Shred the chicken and mix it through the rice along with the teriyaki sauce.
5. Step 5

   0:54
   Mix together the low-fat mayonnaise, Greek yoghurt, sriracha, salt, black pepper and garlic powder. Add a splash of milk if needed to thin the sauce.
6. Step 6

   0:58
   Drizzle the yum yum sauce over the chicken and rice. Finish with chopped spring onions and sesame seeds.